Sausage Empanadas - cooking recipe

Ingredients

1 (15 ounce) package pillsbury pie crusts (2 crusts)
1/4 lb bulk pork sausage
2 tablespoons finely chopped onions
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon chopped pimento stuffed olive
1 tablespoon chopped raisins
1 egg, separated

Preparation

Let pie crusts stand at room temperature for 20 minutes.
Crumble sausage into a medium skillet.
Add onion, garlic powder, cumin and oregano.
Cook over medium-high heat until sausage is no longer pink.
Drain drippings.
Stir in olives and raisins.
Beat the egg yolk slightly; stir into sausage mixture, mixing well.
Carefully unfold crusts.
Cut 6 circles using a 3\" cookie cutter.
I use the Pampered Chef Cut-N-Seal(See NOTE below).
Place about 2 tsps of the sausage filling on the cutouts.
Top with 6 more cutouts.
Be sure the edges are sealed.
Moisten fingers with water and pinch dough to seal edges.
Slightly beat the egg white; gently brush over tops of empanadas.
Bake in a 425* oven 15 to 18 minutes or until golden brown.
NOTE: I make 6 cutouts using the Pampered Chef Cut-N-Seal.
Add the filling.
Make the toppers one at a time.
As you cut one place it over the top of your filled one and push down on the Cut-N-Seal.
Check the edges for sealing.